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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of a perfectly crispy, golden-brown piece of fried chicken resting on a wire cooling rack.
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Achieve the best homemade fried chicken with this Southern recipe. You get juicy meat inside and an ultra-crispy, golden crust every time thanks to the buttermilk brine.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (about 4-6 cups)

Instructions

  1. Prepare the Brine: In a large bowl or resealable bag, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. Prepare the Dredge: In a separate wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This mixture creates the crunchy coating.
  3. Heat the Oil: Pour enough oil or shortening into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature; maintaining this heat is key for crispy fried chicken.
  4. Coat the Chicken: Remove the chicken from the buttermilk, letting the excess drip off slightly, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a thick, craggy coating. For an extra crispy coating, you can perform a double dip: dip the floured chicken back into the remaining buttermilk briefly, then dredge again in the flour mixture.
  5. Fry the Chicken: Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry chicken thighs and drumsticks for about 12-15 minutes, turning occasionally, until deep golden brown and cooked through (internal temperature of 165°F). Breast pieces may require slightly less time.
  6. Drain and Rest: Remove the cooked chicken from the oil using tongs and place it on a wire rack set over a baking sheet. Do not place it directly on paper towels, as this steams the bottom crust. Let the chicken rest for 5 minutes before serving.
  7. Repeat: Adjust the oil temperature back to 325°F before frying the next batch. Serve your classic fried chicken hot.

Notes

  • For the best texture, use a cast iron skillet for frying; it holds heat well.
  • If you want to make this a Chicken Fried Chicken variation, skip the buttermilk brine and instead pound thin chicken breasts, dredge, and serve immediately smothered in white gravy.
  • Keep the oil temperature consistent. If it drops too low, the chicken absorbs too much oil and becomes greasy.

Nutrition

Find it online: https://spoonswirl.com/crispy-buttermilk-southern-fried-chicken/